Leek maakouda with zaatar labneh sauce
30
20
4 (12 patties)
Yes
Ingredients
- 625 ml (2 1/2 cups) of plain mashed potatoes (no milk or butter)
- 250 ml (1 cup) of thinly sliced leeks
- 1 egg
- 45 ml (3 tablespoons) of parsley, chopped
- 2.5 ml (1/2 teaspoon) of ground turmeric
- 5 ml (1 teaspoon) of ground cumin
- A good pinch of cinnamon
- Salt and pepper, to taste
- Sufficient flour
- Sufficient canola oil
- Lemon wedges
For the zaatar labneh:
- 180 ml (3/4 cup) of labneh or 2% Greek yogurt
- 30 ml (2 tablespoons) of zaatar
Preparation
Side-by-side mode
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In a pan, sauté leeks in a bit of oil over medium-high heat for 3 to 4 minutes.
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In a bowl, mix the mashed potatoes, leeks, egg and spices. Adjust seasoning if necessary.
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Form patties (maakouda) with about 60 ml (1/4 cup) of the preparation.
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Put the flour on a plate, coat the maakouda generously in the flour and shake off the excess.
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In a large pan, heat 5 ml (1 teaspoon) of canola oil over medium-high heat.
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Fry patties for 1 to 2 minutes on each side. Keep warm on a paper towel.
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Mix the labneh (or Greek yogurt) and the zaatar.
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Serve maakouda with sauce and lemon wedges.
